Chicken and rice with a teriyaki sauce plus broccoli rabe and bernaise.

The other day when I made stir fry beef teriyaki, Charlie was remembering how many fast food chicken teriyaki restaurants in Seattle there were and how good they were. He looked up a Restaurant teriyaki sauce and I told him to e-mail it to me and I'd make it.  He said it was exactly like he remembered it.  The chicken breast was just grilled outside with some salt and olive oil, then put on top of some rice and the sauce was poured over it.  The broccoli rabe was steamed for a couple minutes and topped with some Bernaise sauce which melted right in.

Bernaise sauce 

I cut the recipe in half and used chives and dried tarragon plus champagne pear vinegar

1 Tbsp + 2 sticks butter

3 Tbs shallots (I used fresh chives)

salt and pepper

2 Tbsp champagne vinegar

2 egg yolks

1 Tbsp fresh tarragon

cook shallots and tarragon in a Tbsp of butter, then melt the rest of the butter, allow to cook somewhat and slowly add it to egg yolks with a whisk (like making mayonnaise) until you get a little volume and can add it to the stand mixer to finish. Add vinegar to thin as needed. 

Restaurant Teriyaki Sauce

READY IN: 6mins

Recipe by JuniperNW

You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home.

Ingredients   YIELD  1 1/2 cups, approx. 

    1⁄4  cup soy sauce

1 cup water

1⁄2 teaspoon ground ginger

   1⁄4 teaspoon garlic powder

5  tablespoons packed brown sugar

1 -2  tablespoon honey

2  tablespoons cornstarch

   1⁄4 cup cold water

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.

Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

Heat until sauce thickens to desired thickness.

Add water to thin if you over-thick it

Chicken grilled outside to 165º